Annales. Économies, Sociétés, Civilisations - Année 1983 - Volume 38 - Numéro 2 - Pages 341-368The Cooking System in Traditional Chinese Cuisine This article begins by analyzing the terms used to describe Chinese culinary techniques. It proposes an interpretation of the notion of cooking in Chinese gastronomy, by showing that this notion has no real autonomy, and cannot be dissociated from the concrete operations involved in preparing food - operations requiring the use of fire. Cooking, in this context, acquires its full significance, as it is defined by a number of gastronomical and gustatory constraints internal to the Chinese culinary system 28 pages Source : Persée ; Ministère de la jeunesse, de l’éducation nationale et de la recherche, Direction de l’enseignement supérieur, Sous-direction des bibliothèques et de la documentation.